Creamy, rich, and comforting—this Low Carb Chicken Alfredo hits all the notes of the classic dish without the heavy carb load. You get tender chicken, a silky Parmesan sauce, and a satisfying plate that doesn’t weigh you down. It’s perfect for weeknights, date nights, or meal prep.
Best of all, it’s simple to make and uses everyday ingredients. If you love Alfredo but want something lighter and keto-friendly, this recipe has you covered.
Low Carb Chicken Alfredo - Creamy, Comforting, and Weeknight-Friendly
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, thinly sliced or pounded to even thickness
- 1 tablespoon olive oil
- 2 tablespoons butter (plus more as needed)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
- 1/4 teaspoon nutmeg (optional, but classic)
- Salt and black pepper, to taste
- 1 tablespoon lemon juice (optional, for brightness)
- 2–3 medium zucchini, spiralized into noodles (or 2 packs shirataki fettuccine, rinsed and drained)
- 2 cups baby spinach (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Prep the chicken. Pat chicken dry, season both sides with salt and pepper. Slice into cutlets if needed so it cooks quickly and evenly.
- Sear the chicken. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
- Sauté the garlic. Reduce heat to medium. Add remaining butter, then garlic. Cook 30–60 seconds until fragrant, stirring so it doesn’t brown.
- Build the Alfredo sauce. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan in small handfuls until melted and smooth. Season with salt, pepper, and nutmeg. If the sauce feels too thick, add a splash of water or more cream. If too thin, simmer 1–2 minutes more.
- Add lemon and greens. Stir in lemon juice if using. Fold in baby spinach and let it wilt for 30–60 seconds.
- Return the chicken. Slice the chicken and add it (plus any juices) back into the sauce. Toss to coat so every piece is glossy and creamy.
- Prepare the low carb “pasta.” For zucchini noodles: lightly salt and pat dry. Sauté in a separate pan 1–2 minutes to warm through—keep them crisp-tender to avoid excess moisture. For shirataki: rinse well, drain, and dry-sauté 2–3 minutes to remove their natural aroma.
- Assemble and serve. Plate the zoodles or shirataki and spoon the chicken Alfredo over the top. Finish with extra Parmesan, black pepper, and parsley.
Why This Recipe Works
This version keeps the flavor profile you expect while swapping pasta for low carb options, like zucchini noodles or shirataki fettuccine. The sauce is built on real butter, cream, and Parmesan, which makes it naturally low in carbs and high in flavor.
Cooking the chicken first gives you delicious browned bits in the pan, which add depth to the sauce. The whole dish comes together quickly in one skillet, which makes cleanup a breeze.
Because the sauce is rich, a smaller portion is surprisingly filling. You’ll get that creamy, cozy feel you want from Alfredo, but with far fewer carbs than a traditional pasta plate.
It’s the kind of meal that pleases low carb eaters and pasta lovers alike.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, thinly sliced or pounded to even thickness
- 1 tablespoon olive oil
- 2 tablespoons butter (plus more as needed)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
- 1/4 teaspoon nutmeg (optional, but classic)
- Salt and black pepper, to taste
- 1 tablespoon lemon juice (optional, for brightness)
- 2–3 medium zucchini, spiralized into noodles (or 2 packs shirataki fettuccine, rinsed and drained)
- 2 cups baby spinach (optional)
- Fresh parsley, chopped, for garnish
How to Make It
- Prep the chicken. Pat chicken dry, season both sides with salt and pepper. Slice into cutlets if needed so it cooks quickly and evenly.
- Sear the chicken. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden and cooked through.
Transfer to a plate and tent with foil.
- Sauté the garlic. Reduce heat to medium. Add remaining butter, then garlic. Cook 30–60 seconds until fragrant, stirring so it doesn’t brown.
- Build the Alfredo sauce. Pour in heavy cream and bring to a gentle simmer.
Stir in Parmesan in small handfuls until melted and smooth. Season with salt, pepper, and nutmeg. If the sauce feels too thick, add a splash of water or more cream.
If too thin, simmer 1–2 minutes more.
- Add lemon and greens. Stir in lemon juice if using. Fold in baby spinach and let it wilt for 30–60 seconds.
- Return the chicken. Slice the chicken and add it (plus any juices) back into the sauce. Toss to coat so every piece is glossy and creamy.
- Prepare the low carb “pasta.” For zucchini noodles: lightly salt and pat dry.
Sauté in a separate pan 1–2 minutes to warm through—keep them crisp-tender to avoid excess moisture. For shirataki: rinse well, drain, and dry-sauté 2–3 minutes to remove their natural aroma.
- Assemble and serve. Plate the zoodles or shirataki and spoon the chicken Alfredo over the top. Finish with extra Parmesan, black pepper, and parsley.
Storage Instructions
- Refrigerator: Store chicken and sauce together in an airtight container for up to 4 days.
Keep zucchini noodles separate to prevent wateriness.
- Freezer: The cream-based sauce can separate when frozen. If you must freeze, do it without the zoodles and reheat gently, whisking in a splash of cream to bring it back together.
- Reheating: Warm on the stovetop over low heat, stirring often. Add a bit of cream or water to loosen the sauce.
Avoid boiling.
Health Benefits
- Lower in carbs: Swapping pasta for zucchini or shirataki cuts carbs dramatically while keeping the dish satisfying.
- Protein-rich: Chicken provides high-quality protein that supports muscle maintenance and keeps you fuller longer.
- Healthy fats: The cream and butter contribute fats that can help with satiety on low carb or keto plans.
- Micronutrients: Zucchini and spinach add vitamins A, C, K, folate, and potassium without many calories.
What Not to Do
- Don’t overcook the zucchini noodles. They release water and turn mushy, thinning the sauce.
- Don’t boil the cream sauce hard. A gentle simmer prevents splitting and keeps it velvety.
- Don’t add pre-shredded Parmesan. It often contains anti-caking agents and doesn’t melt as smoothly. Freshly grated is best.
- Don’t skip seasoning. Taste as you go. A pinch of salt and a few grinds of pepper transform the sauce.
- Don’t crowd the chicken. Cook in batches if needed to get a good sear and juicy texture.
Alternatives
- Protein swaps: Use shrimp, turkey cutlets, or rotisserie chicken.
For vegetarian, try sautéed mushrooms or grilled tofu.
- Veggie bases: Try spaghetti squash, hearts of palm noodles, or thinly sliced sautéed cabbage for a cozy, noodle-like base.
- Dairy tweaks: Replace some cream with cream cheese for extra thickness, or use half-and-half with a knob of butter if you prefer lighter.
- Flavor boosts: Add crispy pancetta, roasted garlic, or a pinch of red pepper flakes. A splash of dry white wine (reduced before adding cream) adds depth.
- Herbs: Fresh basil or thyme give a bright finish if parsley isn’t your thing.
FAQ
Can I make this sauce without heavy cream?
You can, but texture and carb count may change. Half-and-half works if you simmer gently and add a little cream cheese for body.
Coconut cream can be used for dairy-light versions, though it will add a subtle coconut note.
How do I keep the sauce from getting grainy?
Use freshly grated Parmesan and add it off the boil, stirring over low heat. High heat can cause the cheese to seize and turn gritty. If needed, whisk in a tablespoon of cream at a time to smooth it out.
What’s the best way to reduce moisture from zucchini noodles?
Salt them lightly and let them rest for 5–10 minutes, then pat dry.
Cook quickly over medium-high heat just until warmed through. Avoid covering the pan, which traps steam.
Can I make this ahead?
Yes. Cook the chicken and sauce, cool, and store together.
Make the zoodles fresh right before serving, or store them raw and spiralized. Reheat the sauce gently and combine at the last minute.
Is this keto-friendly?
Yes. The sauce is very low carb and high fat, and the zucchini or shirataki base keeps net carbs low.
Check your Parmesan and any add-ins for hidden starches to stay on track.
What if my sauce is too thin?
Simmer it a bit longer to reduce, or whisk in extra Parmesan or a tablespoon of cream cheese. Make sure your noodles are well-drained so they don’t water it down.
Can I use pre-cooked chicken?
Absolutely. Slice leftover chicken or rotisserie and warm it in the sauce at the end.
You’ll miss the fond from searing, so consider a quick garlic sauté and a pinch of bouillon or a splash of broth for extra flavor.
In Conclusion
Low Carb Chicken Alfredo gives you the creamy comfort of a classic without the pasta-heavy aftermath. With simple techniques, fresh Parmesan, and a smart noodle swap, you get a fast, satisfying meal that fits low carb goals. Keep the heat gentle, don’t overcook the veggies, and season as you go.
This is the kind of weeknight staple you’ll make again and again—rich, reliable, and delicious.